It’s made by grinding soybeans into a thick paste and forming it into blocks that are dried and fermented for months before being soaked in brine for a few more months. The liquid becomes Korean soup soy sauce and the solids become doenjang.

I just received my long waited soy bean paste but I don’t know if it is good.
The consistency is just like on the photos you uploaded but the colour is different-it’s dark black. I have never eaten it before so I don’t know if I don’t get ill!?

Hi there, Kamil! Soy bean paste can come in many different shades of brown. I’ve even had soy bean paste vary in colour from the same manufacturer, I guess every batch is different! ^^ Just make sure its soy bean paste you have and not black bean paste which is used for jja jang myun. Hope that helps. ^^

I bought my first soy bean paste yesterday I’am excited to make soups and stew especially for my mother who is going to give birth any minute now!!, But i have a question regarding the paste…it came with a white packet inside and im not sure what am i supposed to do with it.

Hi..maangchi…I’m from malaysia…I just wanna ask I would like to make kimchi but at my place it’s quite difficult to find sweet rice flour. Is it possible if i replace it with corn starch?Is it the taste still delicious?tQ

Sweet rice flour is same as glutinous rice flour or also known as sticky rice flour in South East Asia! I can buy them in the Middle East! I’m sure you can buy them in Malaysia! I make kimchi with Maangchi’s recipe..minus the squid. It always turn out excellent! Good luck!